with pretty as pink bread with wine in it. Yours looks terrific. Now include a nice cheese in it and you set for a perfect French lunch by the Seine River noshing away while doing some people watching :-)

Yes, I did! Hahaha... It was too generous, wasn't it? I went to a liquor in my neighborhood to get a birthday gift for my friend the other day and if you got one bottle, the second one was just 5¢!!! I can't do this anymore though... ;-) I just prepared another sourdough red wine bread with yellow tail :-) Hope it'll come out good.

Wine is much more expensive in BC than it is in Oregon, which is still more expensive than California. A $5-7 bottle of table wine in California is probably $8-9 in Oregon and $12-15 here. But, yes, Yellow Tail is closer to my budget for non-special occasion wine and something I'd bake or cook with. I hope it comes out well again this time.

Would you mind if I featured this on the homepage for a bit? It really is creative, and that color is eye catching.

Hello Yuko,The red wine and cranberries have contributed a gorgeous color to this bread.The taste must be delicious.Your breads are interesting, and beautiful! I am adding this to my favorites - I really love what you've made!:^) breadsong

I want to make this bread soon, hopefully this weekend, but the idea of using a Chateauneuf du Pape for that would lead to a divorce. Don't want to have that. :-)

Let me get this right: the bulk fermentation you did with a folding every 30 minutes, and that whole process took you 6 hours? Would you keep folding, or do you stop after it has enough "bulk" and then let it rest undisturbed for the rest of the time? (that's more or less what I do, I fold maybe 4 times maximum)

Or do you do a full undisturbed 6 hours fermentation after folding cycles?

I really reallly REALLY want to bake this! Fell in love with your bread, head over hills, or flour over water, or sourdough over wine... you get the picture...

I know... I got that wine with just 5¢!!! It was a good deal! Hahaha ;-)

I did stretch & folding every 30 minutes until the gluten was fully developed. I did it three times this time and after that, I let it rest for the rest of the time until the dough became about a third in size. This whole process took around 6 hours in my kitchen, in this season. Actually, I made another batch with Yellow Tail wine and will bake it soon. If there are any changes regarding recipe or process, I will share it here :-)

My shaped bread is in its final hour rise before baking... I am afraid something is not right, though.

I will post after it bakes, but my dough is acting almost as if the wine killed or interfered very negatively with the starter - there's little to no sign of fermentation. I wonder about the addition of sulfites to the red wine to preserve it and if some batches might have higher amounts?

anyway, I will go ahead and see what happens - the color of the dough is beautiful, all studded with cranberries... I hope I'll be surprised by incredible oven spring... :-)

The sourdough starter should be very active because we use wine (which is acidic) for this bread.

Also, 1 hour after pulling the dough out of the fridge, the dough should double in size... If it has not doubled, please let it rise at room temperature longer. (Once it took 3 hours to let it rise properly when I made the sourdough baguettes... I guess it was too cold in my kitchen.)

Well, it turned out better than I expected - the bread stayed over 2 hours at room temperature, but I still did not see any "signs of life"

I had no choice but go ahead and bake it after 2 hours due to commitments outside the house - it had a little oven spring, the crumb is a bit tight but not that bad, and I can say the bread tastes wonderful! We will serve it before our dinner for a couple of grad students who will come over for dinner after a long experiment this afternoon (yeap, working on a Sunday!)

I'll get some blue cheese, perhaps a good Roquefort, and I am sure they will love it!

here is a photo I intend to blog about it in a week or two, and of course you will get all the credit, and I'll link to your post here!

Whenever I use alcohol in my breads it does seem to a slightly more dense loaf unless you mix it with a fair amount of water. Yours looks like you still got a fairly nice open crumb and your bread opened up like a seed pod which is beautiful!

I visited your blog and it was amazing! I am very happy you like the red wine bread :-) Also, your organic wine experiment will be very informative and interesting! I am looking forward to seeing your post about it!

Stupid me....I didn't follow my own advice to you and used too much wine in my attempt and the dough ended up underdeveloped with a gummy inside. To make matters worse I used a dessert wine which I forgot how much I spent on it and my wife reminded me it was almost $30! I'm glad yours came out very nice and hope to hear about your experiment before I take another stab at it myself..

I've been lurking on this lovely forum for a couple years, but this particular recipe caused me to finally sign up a couple weeks ago, and comment today. I've baked yeast loaf-pan breads for 20 years of many kinds, but in the past few months have finally gotten into artisan style loaves. This one is incredible, truly, and very adaptable. It's worth the 2.5 days to complete easily. I just had to comment on it even though it's been here for quite some time. In fact, this morning I began a tripled recipe with some added chopped walnut, so that I can make two small boules to give out to my family. Bravo on this one. Just excellent.

I tripled the recipe added a bit of finely chopped walnut (just 70g total which was perfect for an occasional walnut surprise) and retarded the proof in the fridge. way longer primary fermentation as well and not quite as much hydration- gave me a much better spring. This turned out even far better than my first go with this recipe, if that was possible.

The left is the seam-side up boule, the right side is seam side down, both cross-scored. I let the one take a darker crust since it'll be eaten last. For this loaf I think I prefer the the seam-side down, clean scored look.... But whatever. Seam-side up gave me more spring because of the added tension on the exterior of the dough-ball. The seams break apart sooner when they are facing upward because the gluten structure isn't as strong or as uniform, so you really don't need to score the loaf, but how it breaks at the crust will be a mystery to you until it bakes... Next time I'll do it a combo of all three... Seam-side down, double-hatch score parallel, and take the crust darker. So many variables. All of them delicious.

oh, and I also substituted just a bit of rye flour for the AP flour (around 100g total in my tripled bake) and added a tiny pinch of instant yeast to the near the end of the autolyse, before the levain was added.

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